Homely Prawn curry

Non-vegetarians just cannot survive without meat, fish or eggs. Other than fish, crustaceans like prawns, shrimps, lobsters and crabs are equally relished in the coastal areas as well as parts of the interior riverine deltas and plains. King prawns, tiger prawns, shrimps and lobsters are among the most savoured aquatic foods in luxury fine dine restaurants as well as households. In India, Bengal has its own array of prawn curries and dishes like the daab chingri, chingri malaikari or chingri kalia. Similary, the coastal states of Kerala, Andhra Pradesh, Karnataka, Orissa and Goa have a good number of prawn preparations and delicacies. Prawns being mostly from coastal origin or humid riverine plains, where coconut too grows in plenty makes it an essential ingredient in most of the dishes which blends really well with the taste of prawns.Although we all love our Mom’s preparations, yet sometimes we also love to try something different for a change. The recipe in this post is one such trial. Try out this coconutty prawn and enjoy.

RECIPE:Ingredients:

Prawn ( shelled and sauteed with a pinch of salt & turmeric ) : 500 g

Freshly grated coconut : 3 tbsp

Tomato ( puried ) : 2 medium sized

Onion ( medium sized ) : 3 (1 chopped & 2 made into paste)

Garlic : 2 cloves.

Cinnamon : 1 stick ( ground )

Cloves : 2 ( ground )

Dry red chilli : 1

Turmeric powder : 1/2 tsp

Red chilli powder : 1/2 tsp

Green chillies ( slit ) : 2-3

Salt : to taste

Sugar : 1/4 tsp.

Mustard oil ( preferable ) or any other oil : 2 tbsp

Water : as required

Preparation:

Heat oil in a pan and saute your prawn slightly with little salt and turmeric and keep aside.